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Engineering and food for the 21st Century by
Publication details: CRC, 2002
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 WEL.

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Understanding food science and technology by
Publication details: Belmont CA: Wadsworth Publishing, 2003
Availability: Items available for loan: CAFRE Loughry Library (8)Location, call number: TP370 MUR, ... Items available for reference: CAFRE Loughry Library: Not for loan (3)Location, call number: TP370 MUR/REF, ...

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The microbiological safety and quality of food by
Publication details: Aspen Publishers Inc., 2000
Availability: Items available for reference: CAFRE Loughry Library: Not for loan (2)Location, call number: QR115 LUN/REF, ...

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What Einstein told his cook. Volume 1: kitchen science explained by
Publication details: W.W. Norton & Company, 2002
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX651 WOL.

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The chemical physics of food by
Publication details: Oxford, Blackwell publishing, 2007
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX541 BEL.

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Water activity in foods: fundamentals and applications by
Publication details: Oxford: Blackwell Publishing, 2007
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TD345 BAR.

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Food properties handbook by
Edition: 2nd Ed.
Publication details: Boca Raton: CRC, 2009
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX541 RAH.

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